Dear Goldstar microwaves,
How does one differentiate between a "plate of food" and an "entree"? Or for that matter, heat settings for Oriental vs. Italian or Spanish foods?
There is probably a rather simple explanation for this, something to do with fat molecules and rotation of, but I just don't see how the atomic structure of leftover meat lasagna could be that much different from braised pork belly over Shanghai noodles...or a "plate of food" for that matter. Please explain.
Sincerely yours.
How does one differentiate between a "plate of food" and an "entree"? Or for that matter, heat settings for Oriental vs. Italian or Spanish foods?
There is probably a rather simple explanation for this, something to do with fat molecules and rotation of, but I just don't see how the atomic structure of leftover meat lasagna could be that much different from braised pork belly over Shanghai noodles...or a "plate of food" for that matter. Please explain.
Sincerely yours.
posted by Claudine Ko at 7:41 PM
3 Comments:
Plate food makes sense. It means a mix of different stuff on a plate so you want everything to be evenly heated. One entree however would be concentrated in the middle (on just the entree).
As for the Asian, Italian, and Spanish section, you got me. Maybe something to do with the ratio of carbs:water:oil? Or maybe it's just a gimmick to sell more microwaves.
Ko give me Koll.
HAHAHA! The phrase "Plate of Food" makes me laugh. Also, I think it's hilarious how the microwave manufacturers preprogram the buttons and what they presume people eat.
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